4 ounces vermicelli rice noodles (found in the Asian food section of your market)
1 avocado, halved and thinly sliced
1-2 small cucumbers, cut into ¼-inch strips
1 cup small mixed lettuce leaves
1 bunch fresh cilantro
Rice paper rounds (also found in the Asian food section of your market)
¼ cup creamy peanut butter
½ teaspoon fresh ginger, finely minced
2 garlic cloves, finely minced
2 tablespoons tamari soy sauce
1 tablespoon rice wine vinegar
½ teaspoon turbinado sugar or brown sugar
¼ cup hot water
¼ to ½ teaspoon red pepper flakes
1. Prepare vermicelli rice noodles according to package directions. Rinse at least twice to avoid sticking.
2. Prepare all of your filling ingredients before you begin rolling the spring rolls. Slice the avocado and cucumber, separate cilantro and divide nova lox into four portions.
3. Dip a rice paper round into a bowl of tepid water quickly, just until wet (don’t soak). Lay it on your work surface and layer ingredients on the bottom third of the round (as you would a burrito). Layer order: salmon on the bottom, noodles, avocado, cucumber and cilantro in the center, with lettuce leaves on top (the salmon and lettuce will make the outer edges of the rolls).
4. Be sure to roll your spring roll as tightly as possible, folding in the two outer edges mid-way through as you roll up from bottom to top.
5. The rice paper round is sticky, so work quickly. There’s no need to seal the outer edge — it will stick to itself for a lovely finished product.
6. Once rolls are complete, slice them in half on the diagonal and serve them immediately with peanut sauce, if desired (see next step for recipe).
7. Make Peasnut Sauce: Whisk together peanut butter, minced ginger, minced garlic, soy sauce, rice wine vinegar and turbinado sugar. Slowly whisk in hot water to thin into a smooth sauce. Stir in red pepper flakes.
8. Peanut sauce may be made up to 3 days ahead – bring to room temperature before serving.